Four-bean soup with barley

This hearty bean soup is filling enough to be a main course all on its own.

Recipe «Four-bean soup with barley» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 onion, roughly chopped, 3 garlic cloves, sliced, 1 celery stalk, roughly chopped, 1 carrot, roughly chopped , 3 thyme sprigs, 1/2 cup pearl barley, 2 cups vegetable stock , 2 x 400g cans four-bean mix, rinsed, drained, 400g can chopped tomatoes, 1/2 cup finely sliced flat-leaf parsley leaves.

Ingredients:

• 1 tbsp olive oil 
• 1 onion, roughly chopped 
• 3 garlic cloves, sliced 
• 1 celery stalk, roughly chopped 
• 1 carrot, roughly chopped 
• 3 thyme sprigs 
• 1/2 cup pearl barley 
• 2 cups vegetable stock 
• 2 x 400g cans four-bean mix, rinsed, drained 
• 400g can chopped tomatoes 
• 1/2 cup finely sliced flat-leaf parsley leaves 

Instructions

1. Heat the oil in a large, deep saucepan over low heat. Add the onion, garlic, celery, carrot and thyme, and cook, stirring, for 8-10 minutes until onion is soft. Add the barley and stir to coat in the onion mixture. Add the vegetable stock and 1 litre (4 cups) water, then bring to the boil. Reduce heat to medium-low and simmer for 20 minutes or until barley is slightly tender.
2. Add the beans and tomato, and stir to combine. Bring back to a simmer and cook for a further 15 minutes or until barley is soft. Serve in bowls sprinkled with parsley.